CS Halibut with Lemon Tarragon Remoulade

Make remoulade - Finely chop capers and tarragon. Combine with mayonnaise, mustard, lemon juice, vinegar and curry powder. (Can be done up to 5 days ahead)

Make couscous - (Skip if made ahead on Monday.) Combine stock, salt and butter (the portion for the tomatoes) in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)

Heat oven to 400F / 204C.

While oven heats, slice tomatoes in half lengthwise. Gently scoop out seeds and juice (you can save these and toss them in Thursday's soup if you'd like), leaving a hollow tomato "cup." Chop olives and parsley. Combine with couscous and goat cheese and stir until even. Season couscous filling with some salt. Brush a sheet pan with some oil and place tomatoes on pan, cut-side up. Spoon couscous mixture into tomatoes and gently press it in.

Bake tomatoes until filling is heated through and the top of the filling is golden brown, 18 to 20 minutes.

When tomatoes are nearly finished cooking, score the halibut by slicing through the skin a few times with a knife about 1/4" / .6cm deep (this will help the fish to cook evenly). Season with some salt.

Heat a skillet over medium-high heat. Add oil and butter (the portion for the halibut) and swirl them around in the pan. When butter is melted, add halibut and leave it to sear on one side until golden brown, ~4 minutes. Flip and cook on the other side until the fish flakes easily, 2 to 4 minutes more.

Serve halibut with tomatoes. Enjoy remoulade over halibut (and tomatoes, if you'd like!).